Medi Chicken Salad with Honey Roasted Veggies and Herb Aioli
Enjoy this tasty Mediterranean-spiced chicken dish shared with you by Bargain Box. Featuring the trio of honey roasted vegetables, all tossed with crunchy sliced almonds and finished with a dollop of aioli – all cooked in the oven, no need to slave over a hot stove!
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Method:
Roast it
- Preheat oven to 220°C (or 200°C fan bake).
- Dice potatoes 2cm.
- Toss on lined tray with oil.
- Roast on the lower rack for 25-30 minutes, until golden and tender.
- Slice capsicum 2cm and cut carrot in half lengthways and slice 1cm.
- Toss capsicum and carrot with oil and honey on a second lined oven tray.
- Roast on upper rack for 20 minutes, until tender.
Prep it
- Pat chicken dry and slice 1cm.
- Combine Mediterranean spices together in a small bowl.
- Toss chicken in a bowl with Mediterranean spices.
- Lightly season with salt and pepper.
Cook it
- When veggies have 15 minutes cook time remaining, heat oil in a medium fry pan on medium-high.
- Cook chicken for 6-8 minutes, tossing occasionally, until golden and cooked through.
Finish it
- Toss roasted veggies with spinach and almonds.
Eat it
- Top potatoes with roasted veggies and chicken.
- Dollop over aioli.
- Dinner is ready!
Tips:
Switch capsicum for parsnip or any other in season vegetables over the winter months.
- 800 gpotatoes
- 2 tspoil
- 1capsicum
- 2carrots
- 2 tbsphoney
- 100 gbaby spinach
- 25 gsliced almonds
- 600 gchicken breast
- Mediterranean Spice
- ½ tbspsweet paprika
- ½ tbsplemon pepper
- ½ tbspgarlic powder
- ¼ tspdried basil
- ¼ tspdried oregano
- 100 gaioli
- 2 tspoil
- Energy2326kJ
- Protein40.9g
- Total Fat24.1g
- Saturated Fat3.1g
- Total Carbohydrate40.3g
- Sugars15.3g
- Sodium416mg
Method:
Roast it
- Preheat oven to 220°C (or 200°C fan bake).
- Dice potatoes 2cm.
- Toss on lined tray with oil.
- Roast on the lower rack for 25-30 minutes, until golden and tender.
- Slice capsicum 2cm and cut carrot in half lengthways and slice 1cm.
- Toss capsicum and carrot with oil and honey on a second lined oven tray.
- Roast on upper rack for 20 minutes, until tender.
Prep it
- Pat chicken dry and slice 1cm.
- Combine Mediterranean spices together in a small bowl.
- Toss chicken in a bowl with Mediterranean spices.
- Lightly season with salt and pepper.
Cook it
- When veggies have 15 minutes cook time remaining, heat oil in a medium fry pan on medium-high.
- Cook chicken for 6-8 minutes, tossing occasionally, until golden and cooked through.
Finish it
- Toss roasted veggies with spinach and almonds.
Eat it
- Top potatoes with roasted veggies and chicken.
- Dollop over aioli.
- Dinner is ready!
Tips:
Switch capsicum for parsnip or any other in season vegetables over the winter months.
Ingredients
- 800 gpotatoes
- 2 tspoil
- 1capsicum
- 2carrots
- 2 tbsphoney
- 100 gbaby spinach
- 25 gsliced almonds
- 600 gchicken breast
- Mediterranean Spice
- ½ tbspsweet paprika
- ½ tbsplemon pepper
- ½ tbspgarlic powder
- ¼ tspdried basil
- ¼ tspdried oregano
- 100 gaioli
- 2 tspoil
Ingredients
- 800 gpotatoes
- 2 tspoil
- 1capsicum
- 2carrots
- 2 tbsphoney
- 100 gbaby spinach
- 25 gsliced almonds
- 600 gchicken breast
- Mediterranean Spice
- ½ tbspsweet paprika
- ½ tbsplemon pepper
- ½ tbspgarlic powder
- ¼ tspdried basil
- ¼ tspdried oregano
- 100 gaioli
- 2 tspoil
Nutrition Facts
- Energy2326kJ
- Protein40.9g
- Total Fat24.1g
- Saturated Fat3.1g
- Total Carbohydrate40.3g
- Sugars15.3g
- Sodium416mg
Method:
Roast it
- Preheat oven to 220°C (or 200°C fan bake).
- Dice potatoes 2cm.
- Toss on lined tray with oil.
- Roast on the lower rack for 25-30 minutes, until golden and tender.
- Slice capsicum 2cm and cut carrot in half lengthways and slice 1cm.
- Toss capsicum and carrot with oil and honey on a second lined oven tray.
- Roast on upper rack for 20 minutes, until tender.
Prep it
- Pat chicken dry and slice 1cm.
- Combine Mediterranean spices together in a small bowl.
- Toss chicken in a bowl with Mediterranean spices.
- Lightly season with salt and pepper.
Cook it
- When veggies have 15 minutes cook time remaining, heat oil in a medium fry pan on medium-high.
- Cook chicken for 6-8 minutes, tossing occasionally, until golden and cooked through.
Finish it
- Toss roasted veggies with spinach and almonds.
Eat it
- Top potatoes with roasted veggies and chicken.
- Dollop over aioli.
- Dinner is ready!
Tips:
Switch capsicum for parsnip or any other in season vegetables over the winter months.
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